Subscribe to receive updates in your inbox.

StoneGable

Helping you create a beautiful home

DELICIOUS ROASTED BUTTERNUT SQUASH SOUP

| 30 Comments

DELICIOUS AND EASY TO MAKE ROASTED BUTTERNUT SQUASH SOUP-A healthy, low calorie and VERY delicious soup!

I love soup! We are big soup eaters, here at StoneGable. I found this original recipe on a Weight Watcher’s site. It looked wonderful. And is zero smart points! Oh yum! But I am not one to give up flavor for a couple points. So I added a little of this and roasted a tad of that and the difference was A-MAZING! It’s no longer zero calories, but it’s very very very lo cal and so so delicious! Even if you don’t like squash, you will want to give this a try! Roasted Butternut Squash Soup is that good!

 

I’m such a soup lover! But the soups I make must be scrumptious, delicious and so worth eating! And this one is!!!! To see the zero smart point version of this soup, click HERE.

https://www.weightwatchers.com/us/recipe/butternut-squash-soup-3/5626a605271fc584086c806d

To add more flavor, I roasted the butternut squash and onion in 1/2 Tbs of olive oil. This is an extra step, but it makes such a difference!!!!! And I used chicken broth instead of vegetable broth. Gotta love a little chicken flavor!

Here’s a soup worth making…

DELICIOUS ROASTED BUTTERNUT SQUASH SOUP
Serves 8
A rich, full of flavor smooth soup! Perfect any time of year.
Write a review
Save Recipe
Print
Ingredients
  1. 12 oz. uncooked butternut squash, peeled and cut into 1 inch chunks
  2. 1 large yellow onion, quartered
  3. 1/2 TBS olive oil
  4. 1/2 tsp salt
  5. 1/4 tsp pepper
  6. 4 cups chicken broth
  7. 1 apple, cut, cored and cut into 1 inch pieces
  8. 1/8 tsp, fresh ground nutmeg
  9. 1/2 cup milk
  10. 4 strips bacon, cooked and bumbled for topping, optional
Instructions
  1. Preheat oven to 400 °.
  2. Put the butternut squash and onions on a baking sheet. Drizzle with olive oil, salt and pepper and toss.
  3. Roast until lightly browned, about 25 minutes.
  4. Meanwhile, put chicken broth into a dutch oven and bring to a simmer. Add the apple and simmer until the apple is soft.
  5. Add the roasted butternut squash, onions and nutmeg and cook an additional 10 minutes.
  6. Remove from heat and puree with an immersion blender until smooth.
  7. Add milk, stir and heat until hot.
  8. Add crumbled bacon and serve.
Adapted from Weight Watchers
Adapted from Weight Watchers
StoneGable https://www.stonegableblog.com/
 You will love this soup! Perfect for lunch!

You might like to follow me on Pinterest and see what I’m finding to pin every day HERE.

pin-it-and-save-the-inspiration

DELICIOUS AND EASY TO MAKE ROASTED BUTTERNUT SQUASH SOUP-A healthy, low calorie and VERY delicious soup!

 

  • 299
  •  
  •  
  •  
  •  

SHARE THIS POST:

YOU MIGHT ALSO LIKE:

ON THE MENU WEEK OF NOV 19, 2016ON THE MENU WEEK OF NOV 19, 2016
ON THE MENU WEEK OF SEPTEMBER 24NDON THE MENU WEEK OF SEPTEMBER 24ND
ON THE MENU WEEK OF SEPTEMBER 10THON THE MENU WEEK OF SEPTEMBER 10TH
ON THE MENU NOVEMBER 5THON THE MENU NOVEMBER 5TH

Subscribe  by e-mail to receive daily inspiration.

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  2. This is a great basic recipe. Made this tonight, but used coconut milk and added some red curry paste for a little heat.
    SOOO Good!

    Reply

  4. ~ Yvonne ~

    I’m making this tomorrow and I just bought some fresh sausage, oh boy, can’t wait!

    Tonight we’re having your shepherds pie, full warm bellies for the weekend!

    Thank u as always ?

    Reply

  5. Want to try this, following the next grocery trip. I’ve tried several of your recipes and all have been good.

    Reply

  7. Yvonne, I didn’t have a butternut squash to use, so I substituted with a pumpkin and added some hot pepper (love pepper) WOW! This was Devine! The family loved it and everyone had seconds, some thirds. I sure was a happy girl?? my Thanksgiving appetizer was decided and perfected. Thank you!

    Reply

  9. Yvonne, just made a pot and it turned out so yummy!! Thanks for the great recipe. I agree that roasting the squash made a huge difference. Love!!

    Reply

  10. Thanks so much Yvonne…We had this tonight before the trick-or-treaters arrived. It was perfect for a cool autumn evening.

    Reply

  11. I never thought about roasting the squash first! I’ll bet that adds much more flavor to the soup! Thanks, Yvonne!

    Reply

  12. Sorry, meant to say “add onion to the roasting pan and continue roasting both squash and onion for another 25 minutes.

    Reply

  13. I have a similar recipe, but just halve the squash and brush with a little oil. Roast for 15 minutes, then add the onion to the roasting pan. When done, let it cool a bit then just scoop out the squash. No need to peel or cut it up into cubes. I haven’t tried nutmeg before, it sounds good. I like toasted pumpkin seeds as a garnish. You can also use some curry seasoning and top with coconut and cilantro for a different taste. The immersion blender works like a charm with this, so much easier than a blender.

    Reply

  18. Perfect for me to try this weekend, it’s still a bit hot here in Orlando but starting to feel more like fall!

    Reply

  19. This looks great. I’m trying to follow the Paleo diet and this fits perfectly, except for the milk. I’d just swap it for coconut milk, and I bet it will turn out just as well!

    Reply

  20. Looks delicious! Trying it this week as the weather in Hershey is back to being Fall-like! Blessings!

    Reply

  22. Just printed this recipe. Can’t wait to try it! Our markets offer the butternut squash already cut into those chunks…done!!

    Reply

    • Im making another batch now. Roasting my butternut squash and onions. Smells delicious. Here’s another hint. Take one Italian Sausage out of the casing and cook it up before you put the broth in your pot. Makes an extra yummy soup!

      Reply